First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350\u00b0F for 15 minutes. Cool.
Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
Crust Layer- Mix crust ingredients, press into 13x9\" baking dish, and bake 25 minutes at 325 degrees.
Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
Pudding Layer- Mix ingredients, spread over cream cheese layer.
Cover dessert and put in refrigerator to set.
Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Combine flour, half the nuts and melted butter; mix well. Spread into a 9-inch square pan and bake 15 minutes at 375\u00b0. Chill. Beat cream cheese with powdered sugar until smooth. Add 1 cup of Cool Whip and stir until blended.
Spread over chilled crust. Mix the pudding and milk according to package directions; spread over cheese layer. Top with rest of Cool Whip and sprinkle with remaining nuts. Chill for several hours.
1st Layer:
Mix flour, margarine and pecans and press down with fork in 9 x 13-inch pan.
Bake at 350\u00b0 until edges are browned.
Cool.
Press flour, margarine and nuts in a 9 x 13-inch pan.
Bake at 375\u00b0 for 15 minutes.
Cool completely and make next layer.
First Layer:
Melt butter and add flour and nuts.
Press in a 9 x 13-inch pan. Bake 15 minutes at 375\u00b0 or 30 minutes at 325\u00b0. Let cool completely.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
Make crust: Mix flour, sugar and butter; pat into 10\" pie plate and set aside.
Make rhubarb layer: Combine rhubarb, sugar and flour.
Toss lightly and pour into crust.
Bake at 375 degrees for 15 minutes.
Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
Beat in eggs, one at a time, then pour over hot rhubarb layer.
Bake at 350 degrees for about 30 minutes or until almost set.
Combine topping ingredients and spread over hot layers.
Chill.
ompletely.
Mix cream cheese layer ingredients together till well blended
hill while preparing the remaining recipe.
In a large bol
mix graham cracker crumbs, 1/4 cup sugar and melted butter
Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter.
Press firmly into bottom of 13 x 9-inch pan.
Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping.
Spread over crust.
Prepare pudding as directed on package, using 3 1/2 cups milk.
Pour over cream cheese layer.
Chill several hours or overnight. Spread remaining whipped topping over pudding.
Garnish with mini chocolate chips.
nd spread over cream cheese layer.
Spread remaining Cool Whip
First Layer:
Mix flour, margarine, nuts and the 2 tablespoons sugar.
Press in 9 x 13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool 45 minutes.
Mix all together and pat down into 9 x 10-inch glass dish. Bake at 350\u00b0 for 10 to 15 minutes.
Cool.
Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
Follow directions as above, using the cool whip and berries as top garnish.
Chill until served.
Serve in a punch bowl or glass trifle bowl.
1st Layer:.
Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
2nd Layer:.
Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
3rd Layer:.
Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
4th Layer:.
Before serving, cover with remaining cool whip.
First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
orm second layer. After first layer has cooled, spread second layer on top